Recipe by Allrecipes
"Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice."
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garlic, peeled and coarsely chopped
1 1/2 teaspoons
ground black pepper
1 1/2 teaspoons
5 1/2 pounds
cut-up chicken parts
vegetable oil, divided
FYI... garlic and annatto powder are both listed twice
MissiFizzle...the garlic and annatto powder are SUPPOSED to be listed twice, you ADD more after you brown the chicken!! Maybe then it would be a 5 star recipe, a lot more flavor!!
Great recipe! Yes, the annatto and garlic are listed twice, because they are used twice...SMH. McCormick now has ground annatto (Achiote Molido), so it's a little easier to find in larger grocery stores. The second time I made it I used reduced sodium soy sauce, and it definitely cut down on the saltiness from when I originally tried the recipe but kept the same great flavor. This one's a keeper!
I followed the recipe exactly and the chicken was tender but my family didn't love the flavor.
I am making this recipe for the second time. It's great! Since annatto is a coloring (and I couldn't find it), I substituted a little turmeric. Last time I made it with chicken, this time I mixed pork and chicken and used a slow cooker. It was also wonderful! Since you end up with a ton of sauce, I thickened it with cornstarch at the very end and served it over UNSALTED rice. The sauce is quite salty (guess you could use low-salt soy). It's a very satisfying dish with flavor combinations I am familiar with in marinades but yet, with the vinegar, it turns out to be a very different taste experience...one that we loved! Oh...I wish I could find coconut vinegar but read other adobo recipes and used apple cider vinegar; again, delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Chicken Adobo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 339
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